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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What's a good easy Egyptian recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What's a good easy Egyptian recipe?),it will help you,my kids.

Please dont tell me cous cous. Also something with easily available ingredients.
answer from chineseop.com cooking QA
Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. A good recipe with to break the fast of Ramadan and celebrate the Iftar.

12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

answer from chineseop.com cooking QA
Egyptian Rice Pudding
Recipe courtesy of Gale Gand

3/4 cup rice flour
3/4 cup sugar
6 cups milk
2 pods whole green cardamom, lightly crushed
Pinch saffron threads
3 tablespoons rose water
Chopped pistachios, to garnish

Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.
answer from chineseop.com cooking QA
Egyptian Koshary Pasta

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.


2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*


1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Nutritional Information
Calories: 169, Fat: 1 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrates: 34 g, Protein: 7 g

Kofta with Apricot Sauce

Apricot Sauce

Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 3 cups of chicken stock. (Note: I found that 2 cups of chicken stock was sufficient.) Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes.


* 1 pound of ground lamb
* 2 small leeks, cleaned and finely chopped
* 1 tablespoon raw rice
* 2 eggs
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh cilantro
* salt %26amp; pepper
* 1 ? cups chicken stock
* flour
* 2 tablespoons butter or margarine

Mix the ground lamb with the leeks, rice, eggs, oil, cilantro and salt %26amp; pepper to taste. Form balls the size of walnuts. (If you have a cookie scoop, use this and you will get uniform sized meatballs.)

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